Meal Kit
Turkey and Butternut Squash Chili
with cheddar-jack and sour cream
Prep & Cook Time: 30-40 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Mild
Contains: Milk
Chef
Jimmy Madla
Yee-haw! Too forced? We aren't claiming to be from Texas, but we think this chili is pretty darn tasty without the bells, whistles, and yee-haws. Butternut squash and turkey flavored with chili powder are mixed with tomatoes, then simmered. Served with classic chili fixin's, you might have the urge, after you eat your bowl clean, to let loose a classic Texan yelp, no matter what state you live in. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
In Your Box (serves 2)
- 1 Shallot
- 1 Tbsp. Chile and Cumin Rub
- 1 Tomato
- ¼ oz. Cilantro
- 8 oz. Butternut Squash, Cubed
- 12 oz. Ground Turkey
- 12 oz. Crushed Tomatoes
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2 oz. Shredded Cheddar-Jack Cheese
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2 oz. Sour Cream
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories609
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Carbohydrates34g
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Fat31g
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Protein45g
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Sodium1334mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 24 oz. ground turkey, follow same instructions, seasoning with a pinch of salt and pepper while cooking.
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If using ground beef, follow same instructions as ground turkey in Step 3, cooking, breaking up meat, until no pink remains and ground beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using ground pork, follow same instructions as ground turkey in Step 3, cooking, breaking up meat, until no pink remains and ground pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
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If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp and bacon reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Transfer to towel-lined plate. Crumble, then add to chili as garnish.
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1 Prepare the Ingredients
Halve and peel shallot. Cut halves into ¼" dice. Core tomato and cut into ¼" dice. Stem and mince cilantro.
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2 Cook the Butternut Squash
Place a large non-stick pan over medium heat. Add 2 tsp. olive oil, butternut squash, and shallot (reserve a pinch for garnish) to hot pan. Stir often until squash is browned and begins to soften, 7-10 minutes.
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3 Cook the Turkey
Add turkey, half the seasoning rub (reserve remaining for chili), and a pinch of pepper to pan. Stir often, breaking up with a spoon, until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
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4 Start the Chili
Add crushed tomatoes and 1¼ cups water to pan. Bring to a boil. Once boiling, reduce to a simmer. Stir occasionally until thickened, 8-10 minutes.
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5 Finish Chili and Finish Dish
Taste chili, and stir in remaining seasoning rub if desired. Plate dish as pictured on front of card, garnishing chili with cheese, tomato, remaining shallot (to taste), sour cream, and cilantro. Bon appétit!
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